Mozzarella And Prosciutto Roll Paula Deen Recipes

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MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Provided by Dave Lieberman

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15



Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches image

Steps:

  • Slice baguettes in half and then lengthwise but don't cut all the way through.
  • Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
  • Wrap sandwiches tightly in parchment and slice in half. Pack away.
  • Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

2 large baguettes
Walnut-Parsley Pesto, recipe follows
1/2 pound thinly sliced prosciutto
1 1/2 pounds plum tomatoes, thinly sliced
2 pounds fresh mozzarella, sliced 1/4-inch thick
Olive oil, to taste
Kosher salt and freshly ground black pepper
3/4 cup walnuts
1/2 cup grated Pecorino Romano
1 clove garlic
3/4 cup extra-virgin olive oil
1 cup packed fresh basil leaves
1/2 cup packed flat-leaf parsley leaves
Salt and freshly ground pepper
Salt and freshly ground pepper

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Make and share this Mozzarella and Prosciutto Roll - Paula Deen recipe from Food.com.

Provided by Jennygal

Categories     Cheese

Time 5m

Yield 10 rolls, 10 serving(s)

Number Of Ingredients 4



Mozzarella and Prosciutto Roll - Paula Deen image

Steps:

  • From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.

Nutrition Facts : Calories 8.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.2, Sodium 17.8, Carbohydrate 0.1, Protein 0.6

1 slice fresh mozzarella cheese, 2 inch thick slice
6 -8 slices prosciutto, thinly sliced
3 fresh basil leaves, as needed
black pepper

FRENCH TOASTED MOZZARELLA AND PROSCIUTTO SANDWICHES

This sandwich was inspired by the Mozzarella en Carozza, a deep fried Italian sandwich. This one is sauteed, which makes it lighter but no less flavorful. A Sara Moulton recipe. This will make 6 large sandwiches or you can cut them smaller for an appetizer type thing.

Provided by SkinnyMinnie

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



French Toasted Mozzarella and Prosciutto Sandwiches image

Steps:

  • Preheat the oven to 200ºF.
  • Place 6 slices of bread on a flat work surface, and arrange 1/2 of the mozzarella on the bread - trim and rearrange as necessary to cover each slice.
  • Divide the basil and prosciutto over the cheese.
  • Place the other 1/2 of the cheese over the prosciutto, arrange and trim as necessary again to cover.
  • Top with remaining bread slices, then trim off and discard the bread crusts.
  • In a shallow bowl combine the eggs and milk.
  • In another bowl combine the bread crumbs, pine nuts and 1/8 tsp each of salt and pepper.
  • Heat 1 1/2 Tbs of oil in a large skillet over high heat until hot.
  • Dip sandwiches into the egg mixture, letting the excess drip off, then dip into the bread crumbs mixture. Coat the well.
  • When the pan is hot, reduce heat to medium-low and add half of the sandwiches.
  • Cook them about 3 min on each side or until they are nicely golden and the cheese has melted.
  • Place them in the oven to stay warm and repeat with the remaining oil and sandwiches.
  • Cut the sandwiches in half or quarters and serve warm.

Nutrition Facts : Calories 409.1, Fat 23, SaturatedFat 7.3, Cholesterol 92.6, Sodium 585.6, Carbohydrate 34, Fiber 2, Sugar 3.4, Protein 16.8

12 slices homemade-style white bread
8 ounces fresh mozzarella cheese, cut into 12 thin slices
24 large basil leaves, rinsed and dried
4 ounces prosciutto, thinly sliced
2 large eggs, lightly beaten
2 tablespoons milk
1/2-1 cup dried breadcrumbs
1/4 cup pine nuts, finely chopped
3 tablespoons olive oil (or more)
salt and pepper

SPINACH AND PROSCIUTTO LASAGNA ROLLS

I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!

Provided by MeredithJ

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16



Spinach and Prosciutto Lasagna Rolls image

Steps:

  • Melt the butter in a medium saucepan over med-low heat.
  • Add the flour and whisk.
  • Once combined and smooth, whisk in the milk.
  • Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
  • Pour sauce into a large glass baking dish and set aside.
  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
  • Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
  • Drain the noodles when done and arrange on a clean surface.
  • Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
  • Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
  • Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
  • Cover the rolls with the marinara and mozzarella.
  • Cover the dish with foil and bake for 20 minutes.
  • After that, uncover and sprinkle the rolls with the basil.
  • Bake for 15 more minutes until cheese is golden.
  • Let stand for 10 minutes before serving.
  • Top with more Parmesan and mozzarella if you like and enjoy!

Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2

2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups whole milk
salt
pepper
1/8 teaspoon nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen spinach (thawed and drained)
1 cup grated parmesan cheese
3 ounces prosciutto, chopped
1 cup baby portabella mushrooms, chopped
1 egg
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

BRUSCHETTA WITH PROSCIUTTO

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13



Bruschetta with Prosciutto image

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!

Provided by RedheadAblaze

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9



Ziti With Asparagus, Smoked Mozzarella and Prosciutto image

Steps:

  • Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
  • Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
  • Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30

1 lb asparagus, chopped to 1 1/2 inch pieces
8 ounces ziti pasta
2 tablespoons olive oil
2 garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
3 ounces prosciutto, thinly sliced then cut crosswise into strips
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 tablespoons fresh basil leaves, thinly sliced

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